Latkes (Potato Pancakes)
Latkes are a traditional Jewish dish that is commonly associated with Hanukkah, the Jewish Festival of Lights. These delicious potato pancakes are typically made by grating potatoes, mixing them with ingredients such as onions, eggs, and flour, and then frying them until they are crispy and golden brown. The exact origins of latkes are not entirely clear, but they are believed to have originated in Eastern Europe, particularly in countries like Poland and Russia.
Ingredients
4 large russet potatoes
1 large onion
2 eggs
1/4 cup all-purpose flour
1 teaspoon sea salt
1/2 teaspoon black pepper
Oil, for frying
Instructions
Peel the potatoes and onion. Grate them using a box grater or a food processor. You can also use a hand grater, but it might require more effort.
Place the grated potatoes and onion in a clean kitchen towel or cheese cloth. Squeeze out as much liquid as possible.
Transfer the squeezed potatoes and onion to a mixing bowl. Add the eggs, flour, sea salt, and pepper. Mix well to combine.
In a large skillet, heat about 1/4 inch of oil over medium-high heat until hot but not smoking.
Take a heaping tablespoon of the potato mixture and form it into a flat pancake shape. Carefully place it in the hot oil. Repeat with more of the potato mixture, making sure not to overcrowd the skillet.
Fry the latkes for 2-3 minutes per side, or until they are golden brown and crispy.
Once done, transfer the latkes to a paper towel-lined plate to drain any excess oil.
Serve the latkes hot with applesauce, sour cream, or your favorite toppings.
Enjoy!
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If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good appetizer page.
Latkes (Potao Pancakes)